Congee with Nettles Recipe

Ingredients:

• Congee:
• 8 cups chicken stock or water
• 1 cup short grain white rice
• 1 inch piece ginger, peeled and thinly sliced
• 1/2 tsp kosher salt
• 6 cups nettle leaves
• Suggested toppings:
• Sliced BBQ pork
• Mung beans
• Thin strips of fresh ginger, peeled
• Cilantro
• Fried onion or garlic or thinly sliced fresh chives or green onion
• Soy sauce
• Sesame oil
• Red chili flakes, chili oil, or chili sauce

Directions:

1. In a large, heavy pot, combine stock, rice, ginger, and salt. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, until mixture is thick and creamy, stirring every 15 to 20 minutes so rice does not stick to the bottom.
2. With tongs or gloved hands, add nettle leaves to porridge. Stir to combine, and simmer for 2-3 minutes. (Or blanch nettles ahead of time as directed in the Cook’s Tips and use them as a topping).
3. To serve, ladle warm congee into bowls and add toppings, as desired (including nettles, if blanched ahead of time).
4. Cook’s Tips:
5. To use an electric pressure cooker, such as an Instant Pot®, combine stock, rice, ginger, and salt in pressure cooker pot. Lock lid in place. Cook on high pressure for 20 minutes. (Or use the slow cook function and cook on high for 5-6 hours or low for 8-10 hours). Let pressure release naturally. Uncover. For a thicker congee, simmer uncovered on the sauté function to reduce, stirring often. With tongs or gloved hands, add nettles. On sauté function, simmer for 2-3 minutes to cook nettles, stirring once or twice. Taste and add salt, if needed.
6. To blanch nettles ahead of time and add to congee with other toppings: Use tongs or gloved hands to blanch nettles in a pot of boiling water for 2 minutes. Drain. Transfer to a bowl of ice water to cool. Drain again and squeeze out excess liquid. Dry on a clean kitchen towel.